Leek and Lentil Soup

Author: Canadian Living

Lentils and vegetables simmer into a flavourful and aromatic broth. Paired with hearty Multigrain Loaves, this vegetarian soup makes a perfect starter or light entrée.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: October 2009

Ingredients

  • 1 celery root
  • 2 tablespoons olive oil
  • 2 tablespoons vegetabIe oil
  • 1 teaspoon fennel seeds
  • 5 cups chopped leeks white and light green parts only
  • 1 1/2 cup chopped onion
  • 1 bay leaf
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup green lentils
  • 1 teaspoon curry powder
  • 6 cups water
  • 1 tablespoon lemon juice

Method

Trim and dice celery root to make 4 cups (1 L); set aside.

In Dutch oven, heat oil over medium heat; cook fennel seeds, stirring, until fragrant, about 1 minute.

Add leeks, onion, bay leaf, salt and pepper; cook, stirring occasionally, until softened, about 8 minutes.

Stir in celery root, lentils and curry powder; cook for 5 minutes. Add water and bring to boil; reduce heat, cover and simmer until flavourful and lentils and vegetables are tender, 20 to 25 minutes. Discard bay leaf. Stir in lemon juice.

Nutritional facts Per each of 10 servings: about

  • Sodium 356 mg
  • Protein 3 g
  • Calories 90.0
  • Total fat 2 g
  • Potassium 331 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 17 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Leek and Lentil Soup

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